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1 Toasted Marshmallow Slice

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Toasted Marshmallow Slice

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Ingredients

24 piece(s)

adapted from a www.treatyourselfsweeter.com recipe

  • 80 g biscuits, I used Granita
  • 180 g Butter
  • 90 g dessicated coconut
  • 150 g Self Raising Flour
  • 120 g raw sugar
  • 3 tbsp Jam, any flavour, I used homemade sugar free strawberry & chia jam
  • 280 g packet of marshmallows
  • 50 g milk chocolate, melted
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Recipe's preparation

  1. Preheat oven to 180 degrees. Crush biscuits 4sec / speed 6. Set aside

  2. Melt butter (not necessary to clean the bowl) 4min / 60 degrees / speed 1.5

  3. Add coconut, flour, sugar & cookie crumbs. Mix 10 sec / speed 5. Scrape down & repeat

  4. Line a tin / dish with baking paper (I used a 20cm x 20cm dish). Pour biscuit mixture into dish & press flat. Bake for 20min until golden brown

  5. While still warm, spread the jam over the top evenly. Then place marshmallows on top, fitting them close together. Return to the oven for 10-12min until marshmallows are toasted

  6. Drizzle with melted chocolate

  7. Allow to cool completely before placing in the fridge. Once cold, slice into squares or little rectangles. You can slice before refrigeration but it's easier if it is cold. Store in an airtight container.

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Tip

The more marshmallows you have the thicker the toasted marshmallow layer will be.

If you want a thinner biscuit layer use a bigger dish.

It is quite sweet so I cut mine about 5cm x 2.5cm instead of bigger squares

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Have made this a few times now and everyoe loves...

    Submitted by tempey on 7. August 2017 - 18:20.

    Have made this a few times now and everyoe loves it. Great recipe, thanks

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